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Place milk in a shallow dish. Place pecans in another shallow dish. Roll dough into 1-inch balls. Dip balls in milk, then roll in nuts to coat. Place 2 inches apart on ungreased cookie sheet.

Bake for 8–9 minutes or until tops appear cracked. Cool for 1 minute on sheet. Transfer to a wire rack and let cool completely.

MAKES 30 COOKIES.

“PICK YOUR FILLING” COOKIE SANDWICHES

Satisfy your kid cravings with these yummy cookies, personalized with your favorite filling. Try filling them with any one of the thick frosting recipes—such as Irish Cream or Dark Chocolate Frosting—in the “Icings, Frostings, Fillings, and Extras” chapter. Or use any one of the “no-prep” fillings, such as peanut butter or canned cake frosting.

1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough (or sugar cookie dough), well chilled

1 recipe frosting or filling of your choice, see the “Icings, Frostings, Fillings, and Extras” chapter

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

With a sharp knife cut cookie dough crosswise into 4 equal pieces; cut each piece into 8 equal slices. Arrange slices 2 inches apart on cookie sheets.

Bake for 8–11 minutes or until golden at edges and just set at the center. Transfer to wire racks and cool completely.

Generously spread bottom side of one cookie with frosting or filling of choice; place second cookie, bottom side down, on top. Gently press together. Repeat with remaining cookies and marshmallow mixture.

MAKES 16 COOKIE SANDWICHES.

Baker’s Note

If using cream cheese as a filling, be sure to store cookies in refrigerator.

“PICK YOUR FILLING” THUMBPRINTS

With just two ingredients and minimal preparation steps, this is one of the handiest cookies to make. Children can help in the production by making the “thumbprint” in each warm cookie and filling the impressions with any number of delicious options.

1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough, well chilled

½ cup filling of choice (see options below)

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Cut cookie dough into 12 equal slices. Cut each slice in half. Roll each piece into a ball. Place balls 2 inches apart on cookie sheets.

Bake for 10–12 minutes or until golden at edges. Remove cookies from oven and immediately make a depression in each cookie with thumb or cork; fill each with a teaspoonful of filling. Transfer to wire racks and cool completely.

Filling Options:

Any flavor preserves, jam, jelly, marmalade, or apple butter

Lemon curd

Smooth-style peanut butter

Chocolate-hazelnut spread

Sweetened soft-spread-style cream cheese, any flavor

Canned cake frosting, any flavor

MAKES 24 COOKIES.

Baker’s Note

If using cream cheese as a filling, be sure to store cookies in refrigerator.

PINWHEELS

You’ll feel like a pastry chef when you pull these out of the oven—yet you’ll have plenty of time to kick up your feet, too. Look for larger crystal sugars in a wide range of colors in cooking stores and the baking sections of superstores.

1 (16.5-ounce) roll refrigerated sugar cookie dough

½ cup all-purpose flour

6 tablespoons colored sugar

Cut cookie dough in half. Sprinkle ¼ cup of the flour onto work surface. Roll out half of dough to 12 x 7-inch rectangle. Repeat with remaining half of dough and ¼ cup flour. Sprinkle each rectangle evenly with 3 tablespoons colored sugar.

Starting with shortest side, roll up each rectangle jelly-roll fashion. Tightly wrap rolls in plastic wrap and refrigerate for at least 1 hour for easier handling.

Preheat oven to 350°F. Cut each roll into 16 slices. Place slices 1 inch apart on ungreased cookie sheets

Bake for 7–9 minutes or until edges are light golden brown. Cool for 1 minute on cookie sheets. Transfer from cookie sheets to cooling racks.

MAKES 32 COOKIES.

Variation:

NUTTY PINWHEELS: Prepare as directed above, substituting a mixture of 1/3 cup very finely chopped nuts with 2 tablespoons sugar for the colored sugar.

PISTACHIO-LEMON BISCOTTI

Cultivated in Mediterranean